Saturday, March 27, 2010

Beesting cake

Recently I've been recovering from an incident where I was burnt on my face and arm. I'm certainly healing up well - which is a testament to my quick thinking workmates, and proper first aid. I'm very happy to be back blogging. Please enjoy some Bee sting cake!

I'm such a huge fan of the Bee sting Torte made by the franchised
The Cheesecake shop, so decided to try and make the real deal. The Bee sting cake is traditionally known as Bienenstich in Germany, where it hails from. It is traditionally yeast based, but I thought I might make a version with light sponge as the cake part, then everything else to spec. So maybe this is not quite the traditional version of a Bee sting - but very nice and worth making, nonetheless!

PS - It's easier than the recipe suggests - so I do urge you to try it out!



2/3 cup (100g) plain flour
4 tbsp (40g) custard powder
1 tsp baking powder
4 eggs
2/3 cup (160g) caster sugar
1 tbsp water if required


100g almonds, ground

Custard filling

30g custard powder
250ml milk
50g sugar
100g butter, softened


1. Sift flour, custard powder and baking powder
2. Separate eggs; place whites into mixing bowl
3. beat egg whites until stiff and then gradually add sugar whilst continuing to beat.
4. Add egg yolks and beat until you can form a figure eight with the mix (it will resemble thick cream)
5. Fold in sifted flour very lightly using a spoon. If you feel the mix is too thick, add some water.
6. Pour into pan and bake in a preheated 190 degree Celsius oven for 20 minutes.


1. Dissolve custard powder in a little bit of the milk in a saucepan. (just enough to dissolve milk)
2. When dissolved, add sugar and milk and then cook until boiling.
3. Allow to cool
4. Beat the butter until creamy, and when the custard has cooled (at least lukewarm) whip it with the butter until creamy
5. When Cake has cooled, slice in half and fill with custard.


1. Spread ground almonds over top of cake and drizzle with plenty of honey.
2. Allow to sink in so the the almonds stay on top

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